Homemade Macaroni and Cheese - butter

Method

• For the Cheese Sauce: Melt butter over low heat, add flour and mix well.
• You are making a roux.
• Heat over medium low for 2-3 minutes until mixture is frothy (to cook flour).
• Do not over-cook or it will turn brown.
• Add milk, mix well to insure no clumps are left.
• Heat over medium, stirring occasionally, until sauce gets thick.
• (I usually microwave the milk for 1-2 minutes.
• This decreases the time it takes the sauce to thicken up.
• ).
• Add cheese; stir until all cheese is melted.
• Add salt and pepper to taste.
• For the Noodles: Start water heating while making sauce.
• When water boils add 2 C noodles.
• Follow directions on noodle box to cook noodles.
• Drain cooked noodles.
• Combine cooked noodles and cheese sauce in serving dish.
• Add shake or two of paprika on top of dish for color if desired.
• Enjoy!
• You may want to keep the sauce and noodles separate.
• If this is done, the sauce and noodles can be refrigerated and saved for several days.
• Simply combine a serving and reheat.
• This avoids that strange left-over taste Mac N Cheese usually gets if saved.
• The sauce also saves quite well if frozen.
• Alternate Recipe: Dice some ham and add to the dish.
• This makes it even more of a One-dish meal.
• Helpful for those (like my husband) who do not think something is a meal unless meat is served!